Stuffed Monster Heads
Orange Pepper and Black Bean Dip
Black and orange are the quintessential Halloween colors. Trying to come up with recipes that fits into this color scheme has been a lot of fun. Thank goodness we love black beans and orange peppers! This is one of my favorite variations. It is simple, savory, and actually quite attractive. I adore it with .Halloween Pita Toasts. I liked this recipe a lot with balsamic vinegar, but my testers preferred it with the red wine. If you love balsamic vinegar, try it that way. It adds a very unique flavor.
4 cups cooked black beans
2 medium minced roasted orange bell peppers
3 tablespoons canola oil
2 teaspoons red wine vinegar
2 teaspoons ground cumin
1/2 teaspoon black pepper
salt to taste
5 minced scallions
Set aside 1/2 cup of the beans and enough roasted orange peppers to garnish the top of the dish you will be serving the dip in. Place the remaining beans and peppers in a blender or food processor and process until coarsely pureed. Add the oil, vinegar, cumin, black pepper, and salt. Puree again to mix, but do not over puree. The mixture should not be perfectly smooth. Stir in the scallions and 1/2 cup reserved beans. Spoon into a serving bowl and sprinkle the reserved roasted peppers over the top. Cover and refrigerate for at least four hours. Serve at room temperature or chilled.
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